Cook the fettuccine pasta according to the package instructions until al dente.
Drain and return to the pot.
Add Olive Oil:
Add olive oil to the cooked fettuccine and toss to coat evenly.
Prepare Alfredo Sauce:
To the pot with the fettuccine, add sliced scallions, milk, grated Parmesan cheese, chopped fresh basil (or dried basil), crushed garlic, and lemon zest.
Heat and Stir:
Cook the fettuccine and sauce mixture over medium heat until the sauce becomes bubbly and starts to thicken, stirring constantly to prevent sticking or burning.
This should take about 5-7 minutes.
Season and Serve:
Season the fettuccine Alfredo with salt and pepper to taste.
Once the sauce has thickened to your desired consistency, remove from heat and serve immediately.
Garnish:
Garnish with additional grated Parmesan cheese and fresh basil leaves if desired.
Notes / Tips / Wine Advice:
Wine Pairing:
Pair this classic Fettuccine Alfredo with a crisp and acidic white wine such as a Pinot Grigio or a Sauvignon Blanc. The acidity in these wines cuts through the richness of the creamy sauce, balancing the flavors beautifully.